Sweet potato casserole
Description
1621 called. They want their sweet potato casserole back. Upgrade your thanksgiving dinner with these twice baked, maple and cream sweet potatoes topped with Italian meringue.
Scale
Ingredients
- 4 large Sweet Potatoes
- ⅔ C Sweetened Condensed milk
- 1t Pumpkin pie spice
- ½ C candied Pecans, chopped (optional)
- 1t Maple extract
Meringue
- 4 egg whites, room temp
- 1C granulated sugar
- ½ C Water
- ½ t Cream of tartar
Instructions
- Preheat the smoker to 400F.
- Place potatoes on a baking sheet and cook for 1 hour until soft. Let cool completely.
- Slice in half lengthwise and scoop out the insides with a spoon (leaving enough flesh so that the potato maintains its shape-can be done day ahead).
- Combine flesh, pecans, condensed milk, spice, and maple extract in a mixer and mix until well combined.
- Spoon the mix back into potato skins and place potatoes back on a cookie sheet and cook in the preheated smoker at 350F for 20 minutes until heated through and browned slightly.
- Pipe or scoop meringue onto each potato, torch, and serve warm.
- For meringue: Combine egg whites and cream of tartar in a stand mixer. Mix on medium-high speed until soft peaks form. Meanwhile,Bring water and sugar to a boil. When the temp registers 240F with a thermometer remove it from heat and VERY slowly pour sugar into the egg white mixture, while the mixer is on. Continue mixing even after all of the sugar mix is combined until the mixing bowl is cool to the touch. About 10 minutes. It should be silky and very shiny with stiff peaks.
